Cheddar-Rosemary Crisps

These tangy little crisps will instantly become the workhorse of your pantry: Freeze the dough for up to two months, cutting off and baking them as needed for cocktail parties, holiday giving and snacking.

Total Time: 3:45

Prep: 0:20

Level:
Easy

Serves:
150

Ingredients

1 c. unsalted butter

8 oz. extra-sharp white Cheddar

2 tsp. finely chopped fresh rosemary

½ tsp. coarsely ground fresh pepper

½ tsp. kosher salt

2¼ c. all-purpose flour

Directions

Using an electric mixer, beat the butter and Cheddar in a large bowl until combined. Add the rosemary, pepper and salt, and beat to combine. With the mixer on low, gradually add the flour, mixing until just incorporated.

With floured hands, divide the dough in half and roll into 1 1/4-in.-thick logs. Gently flatten all sides, squaring the logs. Wrap each in plastic wrap; refrigerate until firm, at least 2 hours and up to 3 days.

Heat the oven to 375°F. Line several baking sheets with parchment paper.

Cut the logs into 1/8-in.-thick slices and transfer to the prepared baking sheets, spacing them 2 in. apart. Bake until firm and lightly golden around the edges, 8 to 10 minutes. Let cool for 1 minute on the sheet before transferring them to a wire rack to cool completely.

Soak a jam jar to remove the label. When dry, stack crisps in jar. Place a square of tissue paper over the lid and secure with a ribbon.